Mineral fortified water

ABSTRACT

A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation:  
     0≧ RP− ( A−B*pH )  
     wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter colorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0. The mineral-fortified water composition may optionally contain other nutrients and vitamins, for example, vitamin A, vitamin C, vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid, selenium, and pantathonic acid.

TECHNICAL FIELD

[0001] The present invention relates to water compositions supplementedwith minerals such as calcium, iron, zinc, copper, manganese, iodine,magnesium, and mixtures thereof, or mixtures of two or more of thesecompounds that have excellent bioavailability. The water containing theminerals, especially iron and zinc compounds, does not have anoff-flavor/aftertaste, is stable, and overcomes the problem ofdiscoloration, precipitation and/or poor bioavailability caused by theaddition of these minerals to water. The compositions can alsooptionally include vitamins, and other nutrients.

BACKGROUND OF THE INVENTION

[0002] In many countries, the average diet does not contain sufficientlevels of necessary minerals and nutrients, such as, iron, zinc, iodine,vitamin A or the B vitamins. Iron deficiency is well documented, it isone of the few nutritional deficiencies in the U.S., and it is common inmost developing countries. Recent evidence suggests that nutritionalzinc deficiency may be common among the people of many developingcountries where they subsist on diets of plant origin (e.g. cereal andlegume). Marginal mineral deficiencies may be widespread even in theU.S. because of self-imposed dietary restrictions, use of alcohol andcereal proteins, and the increasing use of refined foods that decreasethe intake of trace minerals.

[0003] Many mineral deficiencies can be overcome by taking supplements.Other methods of addressing these deficiencies include increasing theintake of foods naturally containing these minerals or fortifying foodand beverage products. Usually, in countries where the people sufferfrom these deficiencies, the economy is such that providing minerals andvitamins as a supplement is expensive and presents significantdistribution logistics problems. In addition, compliance, i.e., havingthe people take the vitamin and mineral supplements on a daily basis, isa serious problem. Accordingly, the delivery of minerals along withother vitamins and nutrients in a form that has high bioavailability andat the same time a non-objectionable taste and appearance, and in a formthat would be consumed by a high proportion of the population at risk isdesirable.

[0004] Vitamin and mineral fortified beverages and foods are known.Although substantial progress has been made in reducing iron deficiencyby fortifying products such as infant formulas, breakfast cereals andchocolate drink powders, the formulations require milk that is often notavailable or affordable. To address the problem of iron and zincdeficiencies in the general population, efforts have been directed toformulating fruit-flavored dry beverage mixes supplemented withnutritional amounts (i.e., at least 5% of the USRDI) of zinc and ironwith or without vitamins. Many fruit-flavored powdered beverages containvitamins and/or minerals but seldom contain both zinc and iron at anysignificant level, see for example, Composition of Foods: Beverages,Agriculture Handbook No. 8 Series, Nutrition Monitoring Division, pgs115-153.

[0005] There are well-recognized problems associated with adding bothvitamins and minerals to beverages. Zinc supplements tend to have anobjectionable taste, cause distortion of taste and cause mouthirritation, see for example U.S. Pat. No. 4,684,528 (Godfrey), issuedAug. 4, 1987. Iron supplements tend to discolor foodstuff, or to beorganoleptically unsuitable. Moreover, it is particularly difficult toformulate products containing minerals and, in particular, mixtures ofbioavailable iron and zinc. These minerals not only affects theorganoleptic and aesthetic properties of beverages, but also undesirablyaffects the nutritional bioavailability of the minerals themselves andthe stability of vitamins and flavors.

[0006] Several problems exist with delivering a mixture of minerals withor without vitamins in a beverage mix. A few of the problems arechoosing mineral compounds which are organoleptically acceptable,bioavailable, cost effective and safe. For example, the water solubleiron and zinc compounds, which are the most bioavailable causeunacceptable metallic aftertaste and flavor changes. In addition, thesoluble iron complexes often cause unacceptable color changes. Evenfurther, the iron complexes themselves are often colored. This makesformulating a dry powder that has a uniform color distribution in themix more difficult. Often the reconstituted beverage does not have asuitable color identifiable with the flavoring agent. If the color ofthe powder, reconstituted beverage or flavor of the beverage issubstantially altered, the beverage will not be consumed. Color andtaste are key to consumer acceptance.

[0007] Many iron sources that have been successful commercially, havebeen found to be unsatisfactory for use herein. For example, U.S. Pat.No. 4,786,578 (Nakel et al), issued November 1988, relates to the use ofiron-sugar complexes suitable for supplementing fruit beverages. Whilethis supplement may produce an acceptable taste in certain fruitflavored beverages, the supplement causes discoloration and consumerdetectable differences in some colored beverages. Iron sources typicallyused to fortify chocolate milk were also found undesirable due to colorproblems and/or flavor problems.

[0008] It has further been found that iron is more bioavailable ifadministered in the form of chelates wherein the chelating ligands areamino acids or protein hydrolysates. See, for example, U.S. Pat. No.3,969,540 (Jensen), issued Jul. 13, 1976 and U.S. Pat. No. 4,020,158(Ashmead), issued Apr. 26, 1977. These chelated iron compounds are knownin the art by various names such as iron proteinates, iron amino acidchelates and peptide or polypeptide chelates. These will be referred toherein simply as “amino acid chelated irons.” A particularly desirableamino acid chelated iron is FERROCHEL made by Albion Laboratories.FERROCHEL is a free flowing, fine granular powder that provides a highbioavailable source of ferrous iron that is typically complexed orchelated with the amino acid glycine.

[0009] Unfortunately, it has also been found that FERROCHEL, when addedto water or other aqueous solutions, imparts relatively quickly a deeprusty yellow color. Such a color can change the color appearance thefood or beverage to which FERROCHEL has been added. In the case of manyfoods and beverages, this color change would be unacceptable. It hasbeen found that FERROCHEL causes unacceptable off-color development invarious foods and beverages by interacting with dietary components suchas the polyphenols and flavonoids. Furthermore, by accelerating theoxidative rancidity of fats and oils, FERROCHEL (like ferrous sulfate)has been found to cause off-flavor in foods and beverages.

[0010] One solution to delivering a mineral-fortified beverage isdisclosed in PCT Publication WO 98/48648 (The Procter & Gamble Company),published Nov. 5, 1998, which teaches a dry free-flowing beveragecomposition that when reconstituted with water has a desirable color andis free of undesirable aftertaste. The dry free-flowing beveragecomposition contains from about 5% to about 100% of the USRDI of iron,optionally from about 5% to about 100% of the USRDI of zinc, from about0.001% to about 0.5% of a coloring agent, and from about 0.001% to about10% of a flavoring agent. An edible acid sufficient to lower the pH tobetween 3 and 4.5 in the finished beverage is added. As can beappreciated, some of the additives are nutrients, while others are usedto mask the taste and off-color caused by adding minerals to an aqueoussolution.

[0011] An even greater challenge has been faced in providing a mineralfortified drinking water that contains a bioavailable source of iron orzinc mineral. A drinking water, as opposed to a beverage, should containwater as its main ingredient, and which should have the taste andappearance of pure water. Fortification of drinking water with soluble,stable and bioavailable minerals (e.g. iron, zinc) has been a challenge.For instance, when the soluble form of iron (ferrous iron) is added toregular water, it rapidly oxidizes to the insoluble trivalent form,which is ferric iron. Subsequently, the ferric iron combines withhydroxide ions to form iron hydroxide (yellow colored), which laterconverts to ferric oxide, a red, powdery precipitate called “rust.”Thus, it is well known fact that natural water not only oxidizes ironfrom ferrous to ferric moieties, but also causes (a) the development ofundesirable color (yellowish-rusty), (b) poor solubility demonstrated byprecipitation and increased turbidity, (c) compromised bioavailabilityand (b) co-precipitation of other minerals (e.g. zinc, magnesium,calcium) and phosphate.

[0012] The behavior of such nutritionally important minerals in naturalwater (e.g. lakes, streams, rivers and oceans) is due to the oxidizingnature of the natural water. Most fresh water and lakes have a pH rangefrom pH 5 to about 9. Furthermore, they contain not only dissolvedoxygen but also other electron accepting species (iron-oxidizing) suchas nitrates, manganese (IV), chloride ions. Both the pH range and thepresence of the electron accepting species makes natural water anoxidizing media. Thus, it favors poor solubility, off-color developmentand compromised bioavailability and stability. In fact, the ability(tendency) of natural water to act as an oxidizing media is determinedby measuring the Redox potential (Eh) in millivolts (mV). The redoxpotential for the different species of iron is defined by (a) Eh-pHdiagram and (b) Nernest's equation: Eh=Eo+0.059/n log [oxidizedspecies]/[reduced species], where Eh=observed electrode potential,Eo=standard electrode potential, n=number of electrons transferred.Under normal condition, water has relatively high redox potential (>300mV), which is an indicator of highly oxidizing environment. This isprimarily due to the presence of various electron acceptors (oxidizingagents), which include ozone, chlorine, oxygen, nitrates and manganese(1V).

[0013] Hence, there is a tendency for iron to turn rusty and precipitateas a result of the oxidizing nature of the water, and to develop ametallic off-taste that is attributed to free iron ions in the water.Since drinking waters should not have perceptible flavors or colors, thedevelopment of unacceptable iron coloration, poor solubility, ormetallic taste in a drinking water cannot be masked over.

[0014] Attempts to provide an iron-containing drinking water in the pasthave shown limited success. FR Patent publication 2,461,463, publishedFeb. 6, 1981, discloses a procedure for preparing and stabilizing aniron-containing mineral water by adding an ascorbic acid, or saltthereof, reducing agent, where the weight ratio of ascorbic acid toferrous ion is from about 2.5-6.5. The reducing agent is added to reduceany ferric ions to the ferrous state, which was believed to be theactive bioavailable state of iron.

[0015] Further, German Patent No. 19,628,575, published Jan. 29, 1998,discloses drinking water or mineral water such as coffee, fruit teas orsoft drinks, containing ferrous iron and an excess of organic orinorganic dietary acids to reduce the water pH to the range of 2-5. Irongluconate and iron sulfate were disclosed as the added iron source. Theresulting acid flavor of these waters was then neutralized by theaddition of flavors, sugar and/or sweetener.

[0016] Accordingly, there exists a need for a water compositionfortified with a nutritional amount of minerals, that is, metal ions,which is palatable and does not have a disagreeable aftertaste whilepreserving the bioavailability of the metal ions. It is preferred thatthese compositions have no metallic taste or aftertaste, without the useof any flavor or sweetener. It is desired that these compositions havean acceptable clarity and color, and preferably they are clear andcolorless. Moreover, there is a need for water compositions that have areducing environment, that is, low redox potential values. This wouldallow for the production of a water composition that maintains metalions substantially in their reduced state through redox modulation, andwherein the water comprises low levels of the most dominant redox-activespecies, dissolved oxygen. These and many more advantages are providedby the present invention.

SUMMARY OF THE INVENTION

[0017] In one aspect of the present invention there is provided amineral fortified water composition that is fortified with at least onemineral and has a pH between about 2.5 and 9.5, preferably between about5.0 and 9.5. The water composition has a redox potential that satisfiesthe following equation:

0≧RP−(A−B*pH)

[0018] wherein RP is the redox potential in millivolts of the mineralcontaining water composition, pH is the pH of the mineral-containingwater composition. In this equation, A is 400 and B is 20, preferably, Ais 380 and B is 18, more preferably A is 360 and B is 16, and even morepreferably A is 340 and B 14. The mineral is preferably selected fromthe group consisting of calcium, iron, zinc, copper, manganese, iodine,magnesium, and mixtures thereof.

[0019] In another aspect of the present invention the mineral-fortifiedwater composition is substantially free of a flavor or sweetenercompound, and has: no metallic taste or after-taste; a Huntercalorimetric “b” reading of less than 5.0; and an NTU turbidity value ofless than 5.0, preferably less than 2.0. Preferably, the mineral iseither water soluble or a water-dispersible compound having a dispersedparticle size of less than about 100 nanometers.

[0020] In yet another aspect of the present invention the mineralfortified water composition may further comprise less than 4 ppm oxygen,preferably less than 3 ppm oxygen, and more preferably less than 2 ppmoxygen, and even more preferably an oxygen scavenging agent is provided.The mineral-fortified water composition may be substantially free of aredox potential increasing agent selected from an oxoanion salt, ahalide gas and an organic material.

[0021] In one preferred embodiment of the present invention themineral-fortified water composition further comprises an additiveselected from the group consisting of vitamin A, vitamin C, vitamin E,niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid,selenium, pantathonic acid, and mixtures thereof.

[0022] In yet another aspect of the present invention there is provideda packaged water, comprising: a mineral-fortified water compositionaccording to the present invention; and an oxygen-barrier package.

[0023] There is also provided herein a process for making a clear,colorless, mineral-fortified water composition, comprising the steps of:providing a deionized and/or distilled water source; deoxygenating thewater, to reduce free oxygen level in the water to less than 3 ppm; andadding a mineral compound to the deoxygenated water at a concentrationof at least about 5 ppm. Preferably the mineral compound is selectedfrom a water soluble mineral compound, a water-dispersible particulatemineral compound, and mixtures thereof. The water composition may have aHunter calorimetric “b” reading of less than 5.0, an NTU turbidity valueof less than 5.0. In this process the mineral compound is preferablyselected from the group consisting of calcium, iron, zinc, copper,manganese, iodine, magnesium, and mixtures thereof.

[0024] As disclosed herein, compositions and methods have now been foundto make a water compositions containing particular minerals that aresoluble and at the same time have acceptable taste and leaving noundesirable aftertaste without compromising stability andbioavailability. This invention has also been found to make watercompositions that contain particular mineral sources havingsubstantially clear and colorless appearance. More specifically, theinventors have surprisingly found that minerals, for example, ferrousions (Fe²⁺), can be stabilized through redox modulation. The presentinvention involves modifying the natural water redox potential from“oxidizing/electron accepting” to “reducing/electron donating” byreducing the concentration of, and preferably eliminating,compounds/species that have higher redox potential than that of theadded minerals. These include ozone, oxygen, hypochlorite, chlorine,nitrate/nitrite and manganese (IV).

DETAILED DESCRIPTION OF THE INVENTION

[0025] As used herein, the term “comprising” means various componentsconjointly employed in the preparation of the water compositions of thepresent invention. Accordingly, the terms “consisting essentially of”and “consisting of” are embodied in the term “comprising”.

[0026] As used herein, the terms “per serving”, “per unit serving” or“serving size”-refers to 250 milliliters of the finished watercomposition or beverage. M The terms “water composition” and “beverage”are used interchangeably herein and they are intended to have the samemeaning.

[0027] As used herein, the terms “substantially free of” a particularcomponent means that the final water composition contains less thanabout 1% of the subject component, preferably less than about 0.5% ofthe subject component, more preferably less than about 0.1% of thesubject component, even more preferably, and most preferably less thanabout 0.01% of the subject component, by weight. As used herein, allparts, percentages and ratios are based on weight unless otherwisespecified.

[0028] The U.S. Recommended Daily Intake (USRDI) for vitamins andminerals are defined and set forth in the Recommended Daily DietaryAllowance-Food and Nutrition Board, National Academy of SciencesNational Research Council, for a serving size of 250 mls of the watercomposition. As used herein, a nutritionally supplemental amount ofminerals is at least about 5%, preferably from about 10% to about 200%,of the USRDI of such minerals. As used herein, a nutritionallysupplemental amount of vitamins is at least about 5%, preferably fromabout 20% to about 200%, more preferably from about 25% to 100%, of theUSRDI of such vitamins.

[0029] It is recognized, however, that the preferred daily intake of anyvitamin or mineral may vary with the user. For example, personssuffering with anemia may require an increased intake of iron. Personssuffering from poor appetite, growth, performance and health may besuffering from mineral and vitamin deficiencies or who have poor dietswill require more nutrients, for example, zinc, iodine, vitamin A,vitamin C and the B-vitamins (e.g. folate, B₁₂, B₆), particularly womenof child bearing age, physically active adults and growing children indeveloping countries. Such matters are familiar to physicians andnutritional experts, and usage of the compositions of the presentinvention may be adjusted accordingly.

[0030] Mineral Supplement Source

[0031] The water compositions of the present invention contain a mineralcompound that is selected from the group consisting of calcium, iron,zinc, copper, manganese, iodine, magnesium, and mixtures thereof.

[0032] The mineral fortified compositions of the present inventiontypically contain at least about 1 ppm of the mineral compound, or anamount sufficient to deliver about 5% to about 100% USRDI of the mineral(based per serving). Preferably the compositions contain from about 15%to about 50%, and most preferably about 20% to about 40% of the USRDIfor the added mineral.

[0033] The inventors have discovered that a key factor in maintainingthe stability of the ferrous state in the water is the control of theredox potential (reducing and oxidizing power) of the water. The variousions compounds in water will undergo oxidation-reduction reactions, inan equilibrium state that is dictated by the redox potential of thewater system. In the case of iron, ferric iron (Fe3+) can be reducedchemically to ferrous iron (Fe2+) in an equilibrium state, if a redoxpotential of 770 mV or less is attained and maintained. Preferably, theredox potential is maintained below about 700 mV, more preferably below500 mV, even more preferably below 300 mV, yet even below 200 mV, andmost preferably below 150 mV.

[0034] As will be understood by those in the art, The redox potential ofa water composition is generally inversely proportional to the pH of thecomposition. Thus, it has been determined that as the pH of the watercomposition decreases a higher level of redox potential can be toleratedwhile simultaneously maintaining the mineral compositions in theirreduced state. This relationship can be best described by the equation(or it may be called an inequality):

0≧RP−(A−B*pH)

[0035] Where RP is the measured redox potential in millivolts of themineral containing water composition, pH is the pH of the mineralcontaining water composition, A is 400 and B is 20, preferably A is 380and B is 18, more preferably A is 360 and B is 16, and even morepreferably A is 340 and B 14. All redox potential measurements discussedherein are made with a silver/silver chloride electrode filled with asaturated KCl solution. And all redox potential measurements are takenat room temperature and standard pressure.

[0036] Iron Source

[0037] The iron compound of the present invention is selected from awater-soluble iron compound, a water-dispersible particulate ironcompound, and mixtures thereof. In addition, the iron compound of thepresent invention is preferably selected from a complexed iron compound,a chelated iron compound, an encapsulated iron compound, and mixturesthereof. The iron compound should also be bioavailable to provide thehealth benefits herein before described.

[0038] A preferred iron compound can be added to a water source toprovide an iron-fortified water that reduces, and preferably eliminatesthe metallic taste and aftertaste that is typical of iron-containingwaters and beverages. The elimination of the metallic taste can beachieved by encapsulating the iron compound. The metallic taste can alsobe eliminated by binding the iron into a stable compound by complexingor chelating with a suitable ligand that does not permit the iron to befreely associated in the water.

[0039] Preferred iron compound forms also include encapsulates andcomplexes that have a dispersed particle size in the water that is smallenough to be barely visible in solution. Preferably, the dispersedparticle size is about 100 nanometers (nm) or less, and more preferablyabout 80 nm or less. A particularly preferred iron sources are inertand/or stabilized, micron-sized iron complexed with (a)pyrophosphate/orthophosphate as in SunActive iron (Taiyo Company, Japan)and (b) EDTA as in Na Fe(III)EDTA.

[0040] A iron compound form useful for the purpose of the presentinvention is ferrous sulfate encapsulated in a hydrogenated soybean oilmatrix, for example, CAP-SHURE, available from Balchem Corp., SlateHill, N.Y., and chelated iron (i.e., ferrous) wherein the chelatingagent is an amino acid, for example, FERROCHEL AMINO ACID CHELATE,available from Albion Laboratories, Inc., Clearfield, Utah. Other solidfats can be used to encapsulate the ferric sulfate, such as tristearin,hydrogenated corn oil, cottonseed oil, sunflower oil, tallow and lard.

[0041] Ferrous amino acid chelates particularly suitable as highlybioavailable amino acid chelated irons for use in the present inventionare those having a ligand to metal ratio of at least 2:1. For example,suitable ferrous amino acid chelates having a ligand to metal mole ratioof two (2) are those of formula “Fe(L)₂”, where L is an alpha aminoacid, dipeptide, tripeptide or quadrapeptide reacting ligand. Thus, Lcan be any reacting ligand that is a naturally occurring alpha aminoacid selected from alanine, arginine, asparagine, aspartic acid,cysteine, cystine, glutamine, glutamic acid, glycine, histidine,hydroxyproline, isoleucine, leucine, lysine, methionine, ornithine,phenylalanine, proline, serine, threonine, tryptophan, tyrosine andvaline or dipeptides, tripeptides or quadrapeptides formed by anycombination of these alpha amino acids. See U.S. Pat. No. 3,969,540(Jensen), issued Jul. 13, 1976 and U.S. Pat. No. 4,020,158 (Ashmead),issued Apr. 26, 1977; U.S. Pat. No. 4,863,898 (Ashmead et al), issuedSep. 5, 1989; U.S. Pat. No. 4,830,716 (Ashmead), issued May 16, 1989;and U.S. Pat. No. 4,599,152 (Ashmead), issued Jul. 8, 1986, all of whichare incorporated by reference. Particularly preferred ferrous amino acidchelates are those where the reacting ligands are glycine, lysine, andleucine. Most preferred is the ferrous amino acid chelate sold under theTrade name FERROCHEL by Albion Laboratories where the reacting ligand isglycine.

[0042] Ferrous iron is typically better utilized by the body than ferriciron. Highly bioavailable food grade ferrous salts that can be used inthe present invention include ferrous sulfate, ferrous fumarate, ferroussuccinate, ferrous gluconate, ferrous lactate, ferrous tartrate, ferrouscitrate, ferrous amino acid chelates, as well as mixtures of theseferrous salts. Certain ferric salts can also provide a highlybioavailable source of iron. Highly bioavailable food grade ferric saltsare ferric saccharate, ferric ammonium citrate, ferric citrate, ferricsulfate, ferric chloride, as well as mixtures of these ferric salts.

[0043] Other bioavailable sources of iron particularly suitable forfortifying water of the present invention include certainiron-sugar-carboxylate complexes. In these iron-sugar-carboxylatecomplexes, the carboxylate provides the counterion for the ferrous(preferred) or ferric iron. The overall synthesis of theseiron-sugar-carboxylate complexes involves the formation of acalcium-sugar moiety in aqueous media (for example, by reacting calciumhydroxide with a sugar, reacting the iron source (such as ferrousammonium sulfate) with the calcium-sugar moiety in aqueous media toprovide an iron-sugar moiety, and neutralizing the reaction system witha carboxylic acid (the “carboxylate counterion”) to provide the desirediron-sugar-carboxylate complex. Sugars that can be used to prepare thecalcium-sugar moiety include any of the ingestible saccharidicmaterials, and mixtures thereof, such as glucose, sucrose and fructose,marmose, galactose, lactose, and maltose, with sucrose and fructosebeing the more preferred. The carboxylic acid providing the “carboxylatecounterion” can be any ingestible carboxylic acid such as citric acid,malic acid, tartaric acid, lactic acid, succinic acid, propionic acid,etc., as well as mixtures of these acids.

[0044] These iron-sugar-carboxylate complexes can be prepared in themanner described in U.S. Pat. Nos. 4,786,510 and 4,786,518 (Nakel et al)issued Nov. 22, 1988, both of which are incorporated by reference. Thesematerials are referred to as “complexes,” but they can, in fact, existin solution as complicated, highly hydrated, protected colloids; theterm “complex” is used for the purpose of simplicity.

[0045] The amount of iron compound added to the beverage dry mix canvary widely depending upon the level of supplementation desired in thefinal product and the targeted consumer. The USRDI for iron generallyrange from 10 mg per 6 kg female or male to 18 mg per 54-58 kg female,depending somewhat on age. The iron fortified compositions of thepresent invention typically contain at least about 1 ppm of ironcompound, sufficient to deliver about 5% to about 100% USRDI of iron(based per serving) to account for iron that is available from otherdietary sources (assuming a reasonably balanced diet). Preferably thecompositions contain from about 15% to about 50%, and most preferablyabout 20% to about 40% of the USRDI for iron.

[0046] Zinc Source

[0047] The zinc compounds used in the present invention can be in any ofthe commonly used forms such as the sulfate, chloride, acetate,gluconate, ascorbate, citrate, aspartate, picolinate, amino acidchelated zinc, as well as zinc oxide. It has been found, however,because of taste reasons, that amino acid chelated zinc sources areparticularly preferred. The zinc-fortified composition of the presentinvention typically contains at least 5 ppm of zinc. Preferably, thewater compositions contains zinc compound to provide about 5% to about100% USRDI of zinc (based per serving) to account for that which isavailable from other dietary sources (assuming a reasonably balanceddiet). Preferably the compositions contain from about 15% to about 50%and, preferably from about 25% to 40% of the USRDI for zinc.

[0048] The zinc compound can also be an encapsultated zinc compound,utilizing encapsulating materials described herein above for the ironcompound.

[0049] Preferred zinc compound forms also include encapsulates andcomplexes that have a dispersed particle size in the water that is smallenough to be barely visible in solution. Additionally, the preferredzinc sources are inert and/or stabilized, micron-sized zinc from zincoxide in a dispersed particle size is about 100 nanometers (nm) or less,and more preferably about 80 nm or less.

[0050] Other Mineral Sources

[0051] Nutritionally supplemental amounts of other minerals forincorporation into the water composition include, but are not limitedto, calcium, magnesium, manganese, iodine and copper. Any water-solublesalt of these minerals can be used, e.g., copper sulfate, coppergluconate, copper citrate and amino acid chelated copper. A preferredcalcium source is a calcium citrate malate composition described in U.S.Pat. No. 4,789,510, U.S. Pat. No. 4,786,518 and U.S. Pat. No. 4,822,847.Calcium in the form of calcium phosphate, calcium carbonate, calciumoxide and calcium hydroxide in micron-sized particles in a dispersedparticle size is about 100 nanometers (nm) or less, and more preferablyabout 80 nm or less. Additional calcium sources include calcium citrate,calcium lactate and amino acid chelated calcium.

[0052] The USRDI for calcium will range from 360 mg per 6 kg for infantsto 1200 mg per 54-58 kg female, depending somewhat on age. Moreover, itcan be difficult to supplement beverages with more than 20-30% USRDI ofcalcium (based per serving) without encountering precipitation and ororganoleptic problems. However, this level of supplementation isequivalent to that provided by cow's milk, and is therefore acceptable.

[0053] Among the magnesium sources, the preferred are magnesium oxideand magnesium phosphate in micron-sized particles in a dispersedparticle size is about 100 nanometers (nm) or less, and more preferablyabout 80 nm or less. Commercial sources of iodine, preferably as anencapsulated potassium iodide are used herein. Other sources of iodineinclude iodine containing salts, e.g., sodium iodide, potassium iodide,potassium iodate, sodium iodate, or mixtures thereof. These salts may beencapsulated and the current USRDI for iodine is 150 μg. Manganesesources are commercially available and will be known to those in theart.

[0054] Redox Modulators

[0055] Electron donating/reducing Compounds: These include redoxmodulator compounds that have the property (redox potential below thatof ferric iron) of converting the oxidizing environment of regular waterto reducing environment. Normally they have electron donating functionalgroups. These electron donating compounds keep (a) the iron in a reducedand soluble form, (b) prevent other minerals such as zinc fromprecipitating and (c) vitamins and flavors from degradation through theprocess of reducing the redox potential of the vehicle water. Suchcompounds are those with a redox potential below that of ferric iron(770 mV). These may include ascorbic acid, ascorbyl palmitate, sodiumbisulfite, erythorbic acid, sulfhydryl containing aminoacids/peptides/proteins, polyphenols/flavonoids, soluble dietary fibers(e.g. arabinogalactan) as well as mixtures of these reducing agents. Thepreferred electron donating/reducing compounds are ascorbic acid,erythorbic acid and sodium bisulfites.

[0056] Mineral Chelating Compounds: These include ligands that have twoor more electron donating groups. The preferred are EDTA, citrate,tartarate and polyphosphates.

[0057] Other Nutrients

[0058] The water compositions of the present invention can optionallycontain other nutrients in addition to minerals, for example vitamin C,vitamin E, vitamin A, niacin, thiamin, vitamin B6, vitamin B2, vitamin B12, folic acid, selenium, pantathonic acid, and mixtures thereof.

[0059] Current USRDI values for most healthy adults are generally:vitamin C (60 mg), vitamin A as retinol (1 mg) or as β-carotene (3 mg),vitamin B₂ (1.7 mg), niacin (20 mg), thiamin (1.5 mg), vitamin B₆ (2.0mg), folic acid (0.4 mg), vitamin B12 (6 μg), and vitamin E (30international units).

[0060] Commercially available sources of vitamin C can be used herein.Encapsulated ascorbic acid and edible salts of ascorbic acid can also beused. Typically, from about 5% to about 200% of the USRDI of vitamin Cis used in the water composition. Preferably from about 25% to about150%, and most preferably about 100% of the USRD1 for vitamin C is usedin 35 g of the water composition.

[0061] Commercially available vitamin A sources can also be incorporatedinto the water composition. A single serving preferably contains fromabout 5% to about 100% and most preferably contains about 25% of theUSRDI of vitamin A. Vitamin A can be provided, for example, as vitamin Apalmitate (retinol palmitate) and/or as beta-carotene. It can be as anoil, beadlets or encapsulated. As used herein, “vitamin A” includesvitamin A, β-carotene, retinol palmitate and retinol acetate.

[0062] Commercially available sources of vitamin B₂ (riboflavin) can beused herein. The resulting water composition preferably contains (perserving) from about 5% to about 200% and most preferably contains fromabout 15% to about 35% of the USRDI of vitamin B₂. Vitamin B₂ is alsocalled riboflavin.

[0063] Nutritionally supplemental amounts of other vitamins forincorporation into the water composition include, but are not limitedto, vitamins B₆ and B₁₂, folic acid, niacin, pantothenic acid, folicacid, and vitamins D and E. Typically, the water composition contains atleast 5%, preferably at least 25%, and most preferably at least 35% ofthe USRDI for these vitamins. Other vitamins can also be incorporatedinto the water composition depending on the nutritional needs of theconsumers to which the water product is directed.

[0064] Coloring Agent

[0065] Small amounts of coloring agent, such as the FD&C dyes (e.g.yellow #5, blue #2, red #40) and/or FD&C lakes can be optionally used.Such coloring agents are added to the water for aesthetic reasons only,and are not required to mask an off color or precipitation caused by theiron compound. By adding the lakes to the other powdered ingredients,any particles, in particular any iron compound particles, are completelyand uniformly colored and a uniformly colored beverage mix can beattained. Preferred Lake dyes that can be used in the present inventionare the FDA approved Lake, such as Lake red #40, yellow #6, blue #1, andthe like. Additionally, a mixture of FD&C dyes or a FD&C lake dye incombination with other conventional food and food colorants can be used.The exact amount of coloring agent used will vary, depending on theagents used and the intensity desired in the finished product. Theamount can be readily determined by one skilled in the art. Generallythe coloring agent should be present at a level of from about 0.0001% toabout 0.5%, preferably from about 0.004% to about 0.1% by weight of thedry powder. When the beverage is lemon flavored or yellow in color,riboflavin can be used as the coloring agent. P-carotene and riboflavinboth contribute to the color of orange beverages.

[0066] Flavoring Agent

[0067] The water can optionally comprise a flavoring agent consisting ofany natural or synthetically prepared fruit or botanical flavors or withmixtures of botanical flavors and fruit juice blends. Such flavoringagents are added to the water for aesthetic reasons only, and are notrequired to mask an metallic taste or after-taste caused by the ironcompound. Suitable natural or artificial fruit flavors include lemon,orange, grapefruit, strawberry, banana, pear, kiwi, grape, apple, lemon,mango, pineapple, passion fruit, raspberry and mixtures thereof.Suitable botanical flavors include jamaica, marigold, chrysanthemum,tea, chamomile, ginger, valerian, yohimbe, hops, eriodictyon, ginseng,bilberry, rice, red wine, mango, peony, lemon balm, nut gall, oak chip,lavender, walnut, gentiam, luo han guo, cinnamon, angelica, aloe,agrimony, yarrow and mixtures thereof. From about 0.01% to about 10%,preferably from about 0.02% to 8%, of these flavors can be used. Dryfruit juices can also be used as flavorants. The actual amount offlavoring agent will depend on the type of flavoring agent used and theamount of flavor desired in the finished beverage. Other flavorenhancers, as well as flavorants such as chocolate, vanilla, etc., canalso be used.

[0068] Acid Component

[0069] An edible acid can optionally be added to the water compositionof the present invention. Such edible acids are added to the water foraesthetic reasons only, and are not required to mask an metallic tasteor after-taste caused by the iron compound. These acids may be usedalone or in combination. The edible acid can be selected from tannicacid, malic acid, tartaric acid, citric acid, malic acid, phosphoricacid, acetic acid, lactic acid, maleic acid, and mixtures thereof.

[0070] Sweetener

[0071] The water of the present invention can optionally comprise asweetener. Such sweetening agents are added to the water for aestheticreasons only, and are not required to mask an metallic taste orafter-taste caused by the iron compound. Suitable particulate sugars canbe granulated or powdered, and can include sucrose, fructose, dextrose,maltose, lactose and mixtures thereof. Most preferred is sucrose.Artificial sweeteners can also be used. Often gums, pectins and otherthickeners are used with artificial sweeteners to act as bulking agentsand provide texture to the reconstituted dry beverage. Mixtures ofsugars and artificial sweeteners can be used.

[0072] In addition to the added particulate sugar in the dry beveragemix, other natural or artificial sweeteners can also be incorporatedtherein. Other suitable sweeteners include saccharin, cyclamates,acesulfwn-K, L-aspartyl-L-phenylaianine lower alkyl ester sweeteners(e.g. aspartame), L-aspartyl-Dalanine amides disclosed in U.S. Pat. No.4,411,925 to Brennan et al., L-aspartyl-D-serine amides disclosed inU.S. Pat. No. 4,399,163 to Brennan et al.,L-aspartyl-L-1-hydroxymethylalkaneamide sweeteners disclosed in U.S.Pat. No. 4,338,346 to Brand, L-aspartyl-1-hydroxyethyalkaneamidesweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi,L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed inEuropean Patent Application 168,112 to J. M. Janusz, published Jan. 15,1986, and the like. A particularly preferred optional and additionalsweetener is aspartame.

[0073] Antioxidant

[0074] The water can further comprise a food grade antioxidant in anamount sufficient to inhibit oxidation of the aforementioned materials,especially lipids. Excessive oxidation can contribute to off-flavordevelopment of these ingredients. Excessive oxidation can also lead todegradation and inactivation of any ascorbic acid or other easilyoxidized vitamin or minerals in the mix.

[0075] Known or conventional food grade antioxidants can be used. Suchfood grade antioxidants include, but are not limited to, butylatedhydroxyanisole (BHA), butylated hydroxytoluene (BHT), and mixturesthereof. Selection of an effective amount of a food grade antioxidant iseasily determined by the skilled artisan. Limitations on such amounts orconcentrations are normally subject to government regulations.

[0076] Preparation of the Water Composition

[0077] The water compositions of the present invention can be preparedfrom a variety of water sources. Most preferred are deionized water,softened water, water treated by commercially available reverse osmosisprocesses, or distilled water.

[0078] The present invention provides a process step whereinfortification of water with minerals and vitamins is accomplishedwithout the development of undesirable color, solubility, flavor andbioavailability through redox modulation, which in this case is reducingthe redox potential. A preferred treatment comprises removing and orscavenging the main species in water that contributes to its high redoxpotential, which is the dissolved oxygen. The process includesdeoxygenating the water to reduce the concentration of oxygen in thewater, or to eliminate all dissolved oxygen. Preferred methods ofdeoxygenating the water include stripping of oxygen (and other dissolvedgases) with carbon dioxide or other inert gas. Preferred as inert gases,such as nitrogen gas. Oxygen gas can also be reduced by heating thewater to high temperatures, at which the solubility is reduced. Anothermethod comprises adding reducing agents to the water, such as ascorbicacid. The oxygen level in the source water is typically reduced to lessthan 5 ppm, preferably less than 3 ppm, and more preferably less than 1ppm.

[0079] The deoxygenation process typically also removes other redoxpotential increasing agent, such as any halide gas, like chlorine gas,as well as volatile organic materials. Additionally, the water used istreated to have minimal amount of the other electron acceptors that havegreater redox potential than that of iron. These include ozone, chlorideand hypochlotates, nitrates and nitrites as well as manganese (IV).

[0080] The mineral compound, is then admixed at the desired nutrientlevel, typically under mild stirring. Preferably, the admixing step isconducted under an inert gas blanket to exclude outside air and oxygenfrom the product.

[0081] Finally, the water is packaged into glass or plastic bottles, orother suitable container. Preferably, the plastic material of the bottleis an oxygen-impermeable barrier. Such oxygen-impermeable bottles arecommercially available and will be known to those skilled in the art.

EXAMPLES

[0082] The following are non-limiting examples of compositions used inaccordance with the present invention. The compositions are preparedutilizing conventional methods. The following examples are provided toillustrate the invention and are not intended to limit the scope thereofin any manner.

Example 1

[0083] A composition is prepared having the following ingredients in theindicated amounts: Ingredient Amount SunActive Iron (8.0% Fe) 1.8 mgZinc bis-glycinate (21.8% Zn) 1.5 mg Vitamin C as sodium ascorbate(88.9% Vit. C) 60 mg Vitamin B6 0.2 mg Vitamin B12 (1% Vit. B 12) 0.6microgm Citric Acid .01 gm Folic Acid 40 microgm ReverseOsmosis/Millipore (Milli-Q) Water 250 ml

[0084] Upon preparing the composition, the fortified and flavored waterhad no off-color or rusty color, no precipitation or turbidity, and lowredox and not significantly different in metallic taste or after-tastewhen compared to the vehicle alone (Reverse Osmosis/Millipore (Milli-Q)Water).

Example 2

[0085] A mineral fortified water composition according to the presentinvention, and more specifically, according to Example 1, was comparedto common tap water, distilled water treated by a common Reverse Osmosisprocess, and a variety of commercially available bottle waters. Some ofthe commercially available bottled waters were supplemented withvitamins. Using the measured values for the Redox potential (listed as“mV” in Table 2A) and pH, the inequality 0≧RP−(A−B*pH) was calculatedfor various values of “A” and “B”. The results of these calculations aregivenm in Table 2A. Table 2B gives additional data from the comparisonof these products. TABLE 2A A = 400 A = 380 A = 360 A = 340 mV PH B =20  B = 18  B = 16  B = 14  Water of Example 1 192 4.85 −111 −101 −90−80 Tap water 316 8.95 95 97 99 101 Reverse Osmosis 360 5.75 75 84 92101 water Fresh milliQ¹ 320 6.52 50 57 64 71 Stored milliQ 336 5.74 5159 68 76 Aquafina Plus 403 4.21 87 99 110 122 Calcium² Aquafina Multi-V365 3.96 44 56 68 80 Aquafina Daily C 338 4.04 19 31 43 55 HansenEnergy³ 406 3.76 81 94 106 119 Propel Fitness⁴ 384 3.47 53 66 80 93Reebok Fitness⁵ 432 3.12 94 108 122 136 Glaceau Fruitwater⁶ 427 3.47 96109 123 136

[0086] TABLE 2B Dissolved Hunter Oxygen Turbidity “b” Water of Example 11.15 0.643 −0.12 Tap water 8.02 0.447 −0.24 Reverse Osmosis water 6.510.4 −0.26 Fresh milliQ¹ 4 0.435 −0.26 Stored milliQ 9.29 0.476 −0.23Aquafina Plus Calcium² 1.15 0.492 −0.24 Aquafina Multi-V 0.22 7.48 −0.12Aquafina Daily C 0.17 0.612 −0.14 Hansen Energy³ 7.06 0.671 −0.25 PropelFitness⁴ 5.69 4.96 −0.17 Reebok Fitness⁵ 3.63 0.575 −0.17 GlaceauFruitwater⁶ 7.47 0.628 −0.24

What is claimed is:
 1. A mineral fortified water composition that isfortified with at least one mineral and has a pH between about 2.5 and9.5, the water composition has a redox potential that satisfies thefollowing equation: 0>RP−(A−B*pH) wherein RP is the measured redoxpotential in millivolts of the mineral-containing water composition, pHis the pH of the mineral-containing water composition, A is 400 and B is20.
 2. The mineral-fortified water composition of claim 1, wherein themineral is selected from the group consisting of calcium, iron, zinc,copper, manganese, iodine, magnesium, and mixtures thereof.
 3. Themineral-fortified water composition of claim 1, wherein A is 380 and Bis 18, preferably A is 360 and B is 16, and even more preferably A is340 and B
 14. 4. The mineral-fortified water composition of claim 1,further comprising less than 3 ppm oxygen.
 5. The mineral-fortifiedwater composition of claim 4, comprising less than 2 ppm oxygen.
 6. Themineral-fortified water composition of claim 1 wherein the watercomposition is substantially free of a flavor or sweetener compound, andwherein the water composition has: no metallic taste or after-taste, aHunter calorimetric “b” reading of less than 5.0, and an NTU turbidityvalue of less than 5.0.
 7. The mineral-fortified water composition ofclaim 6 wherein the mineral is a water-dispersible compound having adispersed particle size of less than about 100 nanometers.
 8. Themineral-fortified water composition of claim 6, wherein the NTUturbidity value is less than 2.0.
 9. The mineral-fortified watercomposition of claim 6, wherein the pH is between 4.0 and 9.5.
 10. Themineral-fortified water composition of claim 6, wherein the mineral isselected from the group consisting of calcium, iron, zinc, copper,manganese, iodine, magnesium, and mixtures thereof.
 11. Themineral-fortified water composition of claim 6, further comprising anoxygen scavenging agent.
 12. The mineral-fortified water composition ofclaim 1, further comprising less than about 3 ppm dissolved oxygen gas,and being substantially free of a redox potential increasing agentselected from an oxoanion salt, a halide gas and an organic material.13. The mineral-fortified water composition of claim 1, wherein at leastone of the minerals is an iron compound selected from the groupconsisting of a water-soluble iron compound, a water-dispersibleparticulate iron compound, and mixtures thereof, preferably the ironcompound is selected from the group consisting of a complexed ironcompound, a chelated iron compound, an encapsulated iron compound, andmixtures thereof.
 14. The mineral-fortified water composition of claim13, further comprising at least 2 ppm of a zinc compound selected fromthe group consisting of a complexed zinc compound, a chelated zinccompound, and an encapsulated zinc compound, and mixtures thereof. 15.The mineral-fortified water composition of claim 1, further comprisingan additive selected from the group consisting of vitamin A, vitamin C,vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folicacid, selenium, pantathonic acid, and mixtures thereof.
 16. A packagedwater, comprising: a. the mineral-fortified water composition of claim1; and b. an oxygen-barrier package.
 17. The packaged water of claim 16,wherein the mineral fortified water composition has no metallic taste orafter-taste; a Hunter calorimetric “b” reading of less than 5.0; and anNTU turbidity value of less than 5.0.
 18. The packaged water of claim16, wherein the mineral is a water-dispersible compound having adispersed particle size of less than about 100 nanometers.
 19. Thepackaged water of claim 16, wherein the mineral compound is selectedfrom the group consisting of calcium, iron, zinc, copper, manganese,iodine, magnesium, and mixtures thereof.
 20. The packaged water of claim16, further comprising: less than 4 ppm dissolved oxygen gas, and lessthan 3 ppm of a redox potential increasing agent selected from anoxoanion salt, a halide gas, and an organic material, and wherein thewater composition is substantially free of a flavor or sweetenercompound, and wherein the water composition has no metallic taste orafter-taste.
 21. The packaged water of claim 16, further comprising anadditive selected from the group consisting of vitamin A, vitamin C,vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folicacid, selenium, pantathonic acid, and mixtures thereof.
 22. A processfor making a clear, colorless, mineral-fortified water composition,comprising: 1) providing a deionized and/or distilled water source, 2)deoxygenating the water, to reduce free oxygen level in the water toless than 3 ppm, and 3) adding a mineral compound to the deoxygenatedwater at a concentration of at least about 5 ppm, wherein the mineralcompound is selected from a water soluble mineral compound, awater-dispersible particulate mineral compound, and mixtures thereof,whereby the water composition has a Hunter colorimetric “b” reading ofless than 5.0, an NTU turbidity value of less than 5.0.
 23. The processof claim 22, wherein the mineral compound is selected from the groupconsisting of calcium, iron, zinc, copper, manganese, iodine, magnesium,and mixtures thereof.
 24. The process of claim 22, wherein at least oneof the minerals is an iron compound selected from the group consistingof a water-soluble iron compound, a water-dispersible particulate ironcompound, and mixtures thereof, preferably the iron compound is selectedfrom the group consisting of a complexed iron compound, a chelated ironcompound, an encapsulated iron compound, and mixtures thereof.